Results 141 to 150 of about 2,459 (174)

The effect of degree of doneness of beef steaks on consumer acceptability of meals in restaurants

Meat Science, 1997
A total of 3554 consumers, who selected beef steak menu items at nine restaurants, were surveyed on their attitudes to beef and their assessment of beef steak meals. Consumers were asked to describe the menu item, their assessment of steak size and the degree of doneness of the steak, both as they ordered it and how they perceived it was delivered ...
John Thompson
exaly   +3 more sources

Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences

Kansas Agricultural Experiment Station Research Reports, 2019
L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn   +7 more
exaly   +3 more sources

Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

Journal of Animal Science, 1999
The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top round steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco.
Jeffrey W Savell
exaly   +5 more sources

Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness

Meat Science, 2011
This study evaluated the influence of various degrees of doneness on proximate composition and energy content of beef. Ten steaks were obtained from each of five USDA Prime, five USDA Choice, and five USDA Select strip loins and assigned to one of five degree of doneness treatments (two sets of treatments per strip loin): raw, medium rare (63 °C ...
Jeffrey W Savell
exaly   +3 more sources

USING ULTRASONIC METHODS TO DETERMINE COOKING DEGREE OF DONENESS IN BEEFSTEAKS

Journal of Muscle Foods, 2008
ABSTRACT Imaging and piezoelectric ultrasound were used independently in two separate experiments to determine cooking degree of doneness (DOD) in beefsteaks. Six 2.54‐cm steaks were cut from central portions of frozen United States Department of Agriculture Select strip loins (n =18), and were assigned DOD corresponding with very rare, rare, medium ...
E.S. BLAKE, M.A. HAIDEKKER, J.A. VIATOR, M.M. HDEIB, C.L. LORENZEN   +4 more
openaire   +1 more source

Influence of degree of doneness temperature on the sensory, physiochemical, nutritional, and microbial properties of beef

Meat Research, 2023
This study investigated the impact of six different doneness temperatures (rare, medium-rare, me- dium, medium-well, well-done, and very well-done) on the sensory qualities, physicochemical properties, and microbiological characteristics of indigenous beef from Bangladesh. The beef was cooked at the following temperatures: Rare: 52 °C, Medium-rare: 57 °
MMR Torun, MMH Khan, MM Rahman, M Sadakuzzaman, MA Hashem   +4 more
openaire   +1 more source

Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor

Meat Science, 2009
Flavor is an important contributor to consumer acceptability of meat, our objective was to characterize the impact of species-specific fat/lean sources, fat level, degree of doneness and muscle color are on pork and beef flavor. Three separate experiments were conducted.
A J, Myers, S M, Scramlin, A C, Dilger, C M, Souza, F K, McKeith, J, Killefer   +5 more
exaly   +3 more sources

‘One degree and we're done for’

New Scientist, 2006
The vast sub-Arctic forests and bogs may be just 1 °C away from a disastrous and unstoppable ...
openaire   +1 more source